Pot Roast
This is a little different than your typical pot roast since it has a tangy red sauce. This is a family recipe that has been passed down through several generations. Enjoy!
3-4 pound piece of meat (I prefer chuck roast but you can also use rump or bottom round)
1 medium onion
2 cloves garlic
2 Tbs red wine vinegar
2 tsp sugar
4 Tbs ketchup
2 Tbs Worcestershire sauce
1 (29 -oz) can crushed tomatoes
1-2 Tbs cornstarch
First brown the meat on all sides in olive oil. After meat is browned on all sides cover meat 1/4 way with water. Add the remaining ingredients (except for cornstarch). Cook for 3 hours , turning every half hour. When its finished remove the meat and thicken the sauce with water and 1-2 Tbs cornstarch.
Tip:
You can also make this in the crock-pot. Brown the meat and then add it to the crock-pot with remaining ingredients and cook on high for 6 hours or until tender.
3-4 pound piece of meat (I prefer chuck roast but you can also use rump or bottom round)
1 medium onion
2 cloves garlic
2 Tbs red wine vinegar
2 tsp sugar
4 Tbs ketchup
2 Tbs Worcestershire sauce
1 (29 -oz) can crushed tomatoes
1-2 Tbs cornstarch
First brown the meat on all sides in olive oil. After meat is browned on all sides cover meat 1/4 way with water. Add the remaining ingredients (except for cornstarch). Cook for 3 hours , turning every half hour. When its finished remove the meat and thicken the sauce with water and 1-2 Tbs cornstarch.
Tip:
You can also make this in the crock-pot. Brown the meat and then add it to the crock-pot with remaining ingredients and cook on high for 6 hours or until tender.
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